CRANBERRY-RASPBERRY DESSERT SAUCE
This is a family favorite I make every year for Thanksgiving. The raspberries give it that added sweetness that makes you go for seconds! It's best served chilled or warm over ice cream.
Provided by Denise
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 0.6 mg, Sugar 15.4 g
CRANBERRY RASPBERRY SAUCE
This is a wonderful Christmas meat sauce. It goes well with turkey or goose.
Provided by Ryan Downs
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 10
Number Of Ingredients 4
Steps:
- Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 22.6 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.4 g, Sodium 1.6 mg, Sugar 17.7 g
CRANBERRY ZUCCHINI BREAD
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY SAUCE
I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Provided by The_Tattooed_Chef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g
BERRY CRANBERRY SAUCE
Great semisweet recipe for those who prefer less white sugar in their cranberry sauce. The blueberries and raspberries give it an added flair. Great on pie and turkey, it has become a favorite part of our holiday meals. Add more sugar or honey for a sweeter sauce.
Provided by dumpcook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h30m
Yield 24
Number Of Ingredients 9
Steps:
- Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 10.5 g
CRAN-RASPBERRY SAUCE
When I was asked to bring cranberry dish to a holiday party, I created this recipe. The not-too-sweet sauce is also nice as a condiment or dessert topping.-Madeline Farina, Leola, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.
Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 4g fiber), Protein 2g protein.
FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE
I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.
Provided by thedailygourmet
Categories Cranberry Sauce
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
- Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
- Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
- Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 25.1 g, Fat 1.7 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 21.6 g
CRANBERRY SAUCE WITH RASPBERRY VINEGAR
Make and share this Cranberry Sauce With Raspberry Vinegar recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
- Bring to boil, stirring until sugar dissolves.
- Mix in cranberries, cinnamon stick and orange peel.
- Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
- Remove from heat.
- Cool completely (sauce will thicken as it cools).
- Discard cinnamon stick.
- Can be prepared up to 1 week ahead; cover and chill.
Nutrition Facts : Calories 284.5, Fat 0.1, Sodium 2.9, Carbohydrate 73.8, Fiber 4.3, Sugar 66, Protein 0.4
OVEN-BAKED CRANBERRY & RASPBERRY SAUCE
Don't wait for the holidays to try this one! Tart & sweet at the same time, looks beautiful on the table. The oven works while you go play! Original recipe came from "Hobby Farms" magazine.
Provided by Debber
Categories Sauces
Time 43m
Yield 1/2 cup servings, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Spread cranberries in a 13x9 GLASS baking pan; sprinkle with one cup sugar and stir to coat all the berries.
- Bake until mixture is hot and bubbly (berries will pop)--about 40 minutes. STIR TWICE DURING BAKING TIME!
- Gently stir in the raspberries; sprinkle with remaining sugar and liqueur, stir again.
- Pour mixture into a serving dish; cover and chill until set.
- **NOTE**the Grand Marnier can be substituted with orange juice.
RASPBERRY RED WINE CRANBERRY SAUCE
Red wine, raspberries, and cinnamon make for a special - yet still surprisingly simple - homemade cranberry sauce. Tart, just a bit jammy, and warmly spiced. Love!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 5
Steps:
- Rinse cranberries and discard any unripe or shriveled berries. Pick over raspberries and do the same. Place in a medium saucepan over medium heat. Add 1/2 cup honey, zinfandel, and cinnamon.
- Cook uncovered, stirring occasionally, until cranberries pop and the sauce has thickened, about 20 minutes. Taste and add additional honey until the sauce has reached your desired level of sweetness. Remove from heat and let cool. Serve.
- Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.
CRANBERRY RASPBERRY SAUCE
Categories Sauce Fruit Juice Thanksgiving Quick & Easy Low Sodium Cranberry Raspberry Chill Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.
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RASPBERRY CRANBERRY SAUCE - REAL MOM KITCHEN
From realmomkitchen.com
Cuisine AmericanCategory SaucesServings 2.5Total Time 25 mins
- In a sauce pan, add the water of juice, sugar, and cranberries. Bring to a simmer and simmer for 10 minutes until all the cranberries pop and the sauce starts to thicken.
- Add in the raspberries and simmer for another 3 minutes. Remove from heat and allow to cool. Serve immediately or refrigerate until ready to use. This can also be frozen for up to 2 months.
RASPBERRY CRANBERRY SAUCE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (3)Calories 157 per servingCategory Sauce
- Place a strainer over a large bowl and pour the sauce in so the strainer catches the berries. Use a wire whisk to mash the berries to desired consistency then add them back to the sauce.
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